Coconut oil helps build up your HDL or “good” fat. Coconut oil has the same fatty chain as breast milk, the essential fats that first built your brain. HDL is essential fats for a healthy brain, nails, hair, skin and so much more.
You can also take 1 Tbsp of coconut oil for every 50 lbs/day but we like to be able to change it up. Coconut butter is a good way to replace lots of LDL fats that you might be using in your diet- such as crisco, margarine, vegetable oil etc. Another way to get coconut oil in your diet, are these easy coconut treats- chocolate and lemon.
HDL helps fight/balance the LDL or “bad” fat, that is cholesterol in the body. If you have high cholesterol, increasing your HDL is a must. Along with a liver cleanse and some enzymes to break down fat (Lipase).
Now, lets make some coconut better!
I would use a food processor, good blender or a bullet type mixer so you can get this super creamy. For a smaller bullet mixer I would HALF this recipe, this way you can try it first. Do not use the baking sweetened coconut, this coconut is cut thicker and has not been processed.
- 12-16 ounces unsweetened coconut
- 2 tbsp coconut oil (optional- but it will blend smoother)
- 1/4 tsp real salt or sea salt
- 2 tsp pure maple syrup (optional)
- 1 tsp Vanilla
Add all ingredients to mixer of choice and blend until smooth. Depending on desired smoothness and the type of machine…Blending it can take about 15 minutes. Stop every couple minutes and scrape down the sides and give the machine a rest. After it’s done, you can add cocoa powder to make a chocolate version or adding a couple drops of lemon or orange essential oil. Or a spiced version with cinnamon and nutmeg!
*Coconut butter is solid at room temperature, but will turn back to butter when heated.
*Coconut butter easily stores in a glass jar with a lid in the cupboard. It does not need to be stored in the fridge and lasts several months!
You can easily sub it for butter in any recipe (if the recipe would not mind a coconut flavor).
- Use as butter on toast.
- For cooking in stir fry, curries, and pancakes.
- Eat it right off the spoon.
- Make into a frosting or drizzle for desserts.
- Or use it so your pans do not stick- Just do so slowly so it does not burn.